[73] The writer is assured by a prominent New York brewer, that the addition of sodium bicarbonate is resorted to, not so much as a remedy for poor beer, as for the purpose of satisfying the vitiated taste of the public, who demand a lively and sparkling beverage. The proportion employed is claimed not to exceed one ounce to the keg of beer.
[74] ‘Annual Report Brooklyn Board of Health,’ 1885, p. 89.—The accuracy of this statement is denied by the brewers. A blending of new and old beer is, however, occasionally practised with, it is said, no deleterious effects.
[75] Ibid.
[76] The albuminoids in beer may be estimated by diluting 1 c.c. of the sample with water and then submitting it to Wanklyn’s process for water analysis (see p. [211]). The albuminoid ammonia thus obtained, multiplied by 5·2, give the proteids in the beer taken.
[77] The dextrine can also be removed by subjecting the beer to dialysis (see p. 183).
[78] Chem. Centralb., 1886, p. 412.
[79] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
[80] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
[81] A comprehensive scheme for the detection of foreign bitters in beer, suggested by Dragendorff, will be found in the Archiv. der Pharm. [3] iii. 295; iv. 389.
[82] Reports of Am. Health Assoc., vol. x.